Low fat Carrot and Dates Cake with Walnuts

I had many Carrot Cake recipes prior to trying this one but I am bidding a big Good-bye to all of those fat-laden and calorie-heavy ones for this low-fat, whole-wheat but moist and delicious cake.

Partially adapted from here

Yields 9x13 inch cake

Ingredients
1 C Whole wheat flour
3/4 C - All purpose flour
2 Tbsp - Corn Starch
1 C - Brown sugar
1/4 C - White sugar
1 1/4 Tsp - Baking powder
1 Tsp - Baking soda
1/2 Tsp - Salt
1 1/2 Tsp - Ground cinnamon
3 eggs (White and Yolk separated)
1/3 C - Oil
3/4 C - Buttermilk
1 1/2 C - Grated carrots
1/2 C -  Walnuts
3/4 C - Dates
1/2 C - Water

Topping
1/4 C - Walnuts

Optional glaze (You can reduce this by half if you like less glaze)
1/2 C- Sour cream or cream cheese
1/2 C- whipping cream
4 Tbsp - Powdered Sugar
1/2 Tsp - Vanilla essence

 Directions

• Preheat oven to 350F (175 C). Grease and flour one 9x13 inch pan or two 9 inch round cake pans.
• Add the chopped dates in a non-stick sauce pan with 1/2 C water and cook it for 5mins or until all the water has been absorbed. Keep it aside
• Separate egg whites from the yolk and beat egg whites until frothy and white, continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. 
• In a large bowl combine the dry ingredients: all purpose flour, cornstarch, wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon, mix until blended. Sift the flour mixture through a sieve to incorporate air.
• Add the oil and buttermilk and mix well.
• Add the egg yolks and mix well.
• Fold in the egg whites and then the carrots, walnuts and dates. Pour batter into prepared pan.
• Sprinkle 1/4 C of walnuts on top. 
• Bake for 35 minutes. Insert a toothpick at the middle of the cake and if it comes out clean then the cake is done. If not, bake for a few additional minutes.

For Glaze

• Combine the sour cream, whipping cream, powdered sugar and vanilla together. Beat it just until combined. Pour over the cooled cake

Notes and Tips

• This same recipe can be used for cupcakes. Serve them for breakfast or as a snack!
• Serve the cake with vanilla ice cream or whipped cream if desired.
• You can use a cream-cheese frosting to add a fancy touch. You should allow the cake to cool before frosting.
• Sift the flour through a sieve to incorporate air. This step is very important to get a light and fluffy cake.